Ambal/Pumpkin from Kashmir

May 15, 2020

Contributed by Harsh Magotra Sudan

Apart from being the hero at Halloween, the Pumpkin is a rich source of Vitamin A, antioxidants and Potassium which are essential for maintaining a healthy body. The tangy Tamarind Pumpkin curry loaded with all these benefits is surely something to look out for. It is a popular side dish of the Kashmiri cuisine and makes an awesome combination served with Channa Dal chawal or Rajma rice.


  1. Pumpkin 1 medium size🎃
  2. A medium size ball of Tamarind soaked in water
  3. Red chillies whole 2-3
  4. Fenugreek seeds 1/4 tbsp
  5. Salt APT
  6. Turmeric powder 1/2 tsp
  7. Kashmiri red chilli powder 1/2 spoon
  8. Mustard oil
  9. Jaggery to taste


  1. Cut the Pumpkin into med sized cubes and scoop out the seeds.
  2. Heat the oil and add fenugreek seeds and red chilli whole and then add the Pumpkin, red chilli powder, turmeric, salt & cook until it gets soft.
  3. Add the soaked tamarind water/ pulp and mix well..
  4. Cook for a few more minutes.
  5. Add jaggery and bring it to a boil at high flame.
  6. By now pumpkin becomes mushy and is ready to be served!